It’s always time for soup

It started the day I went for lunch with a co-worker, we’ll call her Nicole (since that’s her name) to a little restaurant that serves fresh soups, salads and sandwiches. The day we went they were advertising a Curried Carrot soup and we both wanted to try it. That got me thinking …. I could make soup.

Curried Butternut Squash Soup

So began my search for a low carb version that featured butternut squash, which by the way, isn’t that hard. But I was looking at the spice list because I really wanted some curry and coconut. Well the recipe I found didn’t actually have curry (but I added some), plus a few minor tweaks that suited both my taste and access to ingredients. Hari Ghotra has some fantastic recipes. On her site I found the Curried Butternut Squash Soup and I just had to make it. This is one of those recipes that you can make exactly as described and you won’t be disappointed. I only changed it a bit because A: I wanted more curry and B: I was lacking some fresh ingredients.

Here are the ingredients from her site and in brackets, what I changed.

1 butternut squash (I used two)

1 red onion, chopped

1 tsp cumin seeds (I used 1 tbsp)

2 garlic cloves, chopped finely

3cm piece ginger, grated (the first time I didn’t have fresh so I used 1 tsp of powdered ginger)

Bacon Cheddar Drop Biscuits, on the top rack and on the bottom rack are the “hamburger-bun” version

I had some additional batter left and made these spicy little snacks by topping a small dollop of batter with a jalapeno

My Recommendation: Swerve

The biscuits call for Swerve confectioners, I tried to find locally and not having luck, I ordered from Amazon. This sweetener is as advertised, no after taste and measures true to sugar.

See below for a link to what I purchased.

When I first made the soup I took some into work. Since Nicole didn’t actually get the curried carrot soup (they only had enough for one bowl), I wanted her to try my concoction. In fact, I’m posting this for her. Enjoy!